Tequila Pan Gravy

Jazz up the old standard this Thanksgiving with our Tequila Pan Gravy. We deglaze the roasting pan from our Roast Chile-Lime Turkey Breast with the fiery liquor (instead of wine) and infuse the resulting rich sauce with fresh cilantro and lime juice.

Meanwhile, place roasting pan over 2 stovetop burners set on medium-high heat. Deglaze pan with tequila, scraping up browned bits with wooden spoon from bottom, until tequila is cooked down to about 2 or 3 tablespoons. Add turkey fat to pan and sprinkle flour over fat; whisk until smooth, about 2 minutes.